Typical practice of the chefs of the area is to prepare imaginative dishes with trahana, bran, nettle, davades, meatballs in brine, mantza, veal or pork combined with vegetables or pasta, rich salads, as well as bougiourdi (grilled cheese), smoked cheese, batzossaganaki (fried local cheese), honey, fruits, nuts that compliment in the best way the cooking practices.
